We all know that the Covid-19 pandemic has affected many businesses globally and locally. When lockdowns and government restrictions were put in place, especially the food and beverage entrepreneurs globally needed to act quickly and find creative ways to survive the crisis.
Product development is a team sport in small food and beverage companies, requiring creative collaboration efforts between entrepreneurs and their stakeholders. As the epidemic continues to stir the marketplace and ways of working, rapidly created novel and rebranded products, sales channels and market positioning are emerging in response to the ongoing crisis.
For any new product to succeed, customers need to adopt it as part of their consumption habits. Food products represent specific types of consumer products in their high frequency of consumption, physiological function, actual ingestion of the product and socially embedded nature of food-related behavior, all of these adding up to the challenge of new product adoption. How to then enhance customer acceptance of new food products?
What will be the next big plant-based protein? Will insect food make a second coming? What is this fermentation thing that everybody seems to be talking about? Is veganism merely a fad or is it here to stay? The DesignBites research team spent last Friday at Vegemessut getting insights and perspectives on the Finnish food and beverage scene.
Anyone can be a trend forecaster! Read on for some bite size insights from our Design+Community event on what’s up and coming in the realm of food, and learn the first steps for doing your own forecasting.
Through interviews with 18 innovative Finnish food companies and learning about their development activities, we realised that social media, particularly instagram and Facebook, are used for much more.